Chemical, antioxidant and sensory profiling of vitamin K-rich dietary sources
2014
Yasin, M., The University of Poonch Rawalakot, Azad Jammu & Kashmir, Pakistan | Butt, M.S., University of Agriculture Faisalabad, Faisalabad, Pakistan | Yasmin, A., Government College University Faisalabad, Faisalabad, Pakistan | Bashir, S., University of Agriculture Faisalabad, Faisalabad, Pakistan
In present research, vitamin K-rich dietary food products were prepared from spinach & soybean and evaluated for nutritional factors, phylloquinone and menaquinone-7 (MK-7) contents and sensory attributes. For the purpose, two spinach-based products (fresh cooked spinach (FCS), reconstituted spinach (RS), and fermented soybean (natto A; NA and Natto B; NB) were formulated. Nutritional composition indicated that natto were rich in protein and fat compared to spinach-based products. They also contained appreciable amount of mineral i.e. potassium, magnesium, calcium zinc, sodium cupper, and iron. High performance liquid chromatography revealed that FCS contained 368.81¡¾13.96 ¥�g/ 100 g of phylloquinone followed by 270.07¡¾9.45 ¥�g/100 g in RS, whereas minimum value 26.90¡¾0.94 ¥�g/100 g was observed in NA. However, maximum MK-7 concentration was recorded in NA at 803.82¡¾21.14 ¥�g/100 g trailed by NB 681.35¡¾16.85 ¥�g/100 g. On the contrary, MK-7 was not detected in the spinach-based products. Antioxidant indices of products indicated that spinach-based products contained higher amount of the total phenolic content, DPPH free radical-scavenging activity, ferric reducing antioxidant power (FRAP), and antioxidant activity compared to natto. Sensory response of the products showed that spinach-based products attained higher scores than those of natto A and B. Conclusively, FCS and NA contained sufficient amount of phylloquinone and MK-7 along with antioxidant activity and has higher potential to modulate the coagulation and bone related abnormalities.
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